Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

This is a really good recipe. Even my picky daughters love it.

Ingredients Nutrition


  1. In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  3. Preheat oven to 350*.
  4. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  5. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  6. Top with sour cream and guacamole; serve.


Most Helpful

Enjoyed it, but would have liked it more, perhaps if "kicked up" like another reviewer suggested, by adding corn/rice to the meat mix for more variety, still, we ate it all up!

CyanEyed Girl February 05, 2008

I added corn and rice to the meat so that there wasn't SO much meat and it rounded out the meal even more. It still had the same flavor, just a little extra surprise in with it. Just a tip.

Steakeey November 15, 2007

I made a double batch of this casserole, one to give to another family. My shells were al dente at 9 min. and very stable to fill. I used half ground turkey/beef and an 8oz pkg. of cream cheese total. I also topped with Fritos, tucking some under the cheese layer, too. I made this earlier in the day and when I heated I added a few tbs. hot water to the bottom of the pan, because it looked like the shells were a bit dry. This was real tasty and different from regular tacos, too. The cream cheese helped keep the filling from falling out of the shells. I served with corn in buter sauce (by Karen) and refrig. bead sticks. Thanks Looneytunesfan for posting. I loved your photo, too! Roxygirl

Roxygirl in Colorado May 08, 2007

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